yum....here is my tip for perfect fried chicken....invest in a deep fryer, especially useful for battered recipes such as this one. The oil stays a consistent temperature, which means that not too much oil is absorbed. The outside stays crunchy, and the inside gets done. The fryer has a lid, which prevents oil from splattering everywhere and also helps to cook the chicken thoroughly. I drain and filter my oil, and it can be reused, at least once or twice. Peanut oil is the best, but regular vegetable oil works too. Oh, and let the chicken rest for a few minutes after the final flouring. It helps it stick to the chicken better and keeps the coating from falling off in the oil.
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yum....here is my tip for perfect fried chicken....invest in a deep fryer, especially useful...